Title: Cheesy Vegetable Spread
Categories: Appetizers, Cheese, Spreads
Yield: 6 servings

1 c Shredded Farmer Cheese (4 oz)
3 T Plain Yogurt
1 t Lemon juice
1 t Soy sauce
1/4 c Chopped Apple
1/4 c Chopped Carrot
2 T Finely chopped Celery
2 T Chopped Pecans
2 T Currants
1 T Toasted Wheat germ
1/2 t Curry powder

In food processor, process cheese, yogurt, lemon juice, and soy sauce
until smooth.
Stir in remaining ingredients. Use as a spread on crackers, whole
wheat bread, or pita crisps, or stuffed into pita pockets.
Makes 1 1/2 cups
Variations: – substitute shredded Cheddar for the farmer cheese
: – mayonnaise may be substituted for the yogurt
: – Chop veggies small, spread mixture on split pitas, and
place
under preheated broiler for about 3 minutes
: – serve as accompaniment to soups or salads
: – use as a sandwich spread
Spread may be made in advance, and refrigerated 3-4 days.

MMMMM

Stuffed Bass with Creole Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

4 Largemouth bass (1.5-2#ea)

1/4 c Minced onion

1 tb Butter or margarine

4 Bread slices,stale

1/2 c Milk

1/4 ts Thyme

Salt

Black pepper

1 Egg,beaten

Flour

1 Egg yolk,beaten

1/2 c Bread crumbs,fine dry

Vegetable oil,deep-frying

1 Creole sauce

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Chili Powder

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seasonings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c. dried chili peppers or
3/4 c. crushed hot red
pepper flakes
1/4 c. ground cumin
2 Tbsp. garlic powder
1 Tbsp. oregano
1 Tbsp. cayenne or more to taste

Remove stems and most of seeds from the chili peppers;shred coarsely. Put all
ingredients in blender and whirl until powdered; let chili powder settle
before removing cover of blender.

– – – – – – – – – – – – – – – – – –

Date: Tue, 21 Dec 93 08:38:04 EST
From: jf_adams@unhf.unh.edu (Jonathan Adams – UNH Graduate School)

MAIN DISH: Eggplant in Tomato-Wine sauce (from one of the archives, adjusted)

2+ cups dry pasta shells (I used small shells)
1/3 water
1/4 cup vinger (favorite flavor, I used white)
1 large eggplant, peeled and cubed
1 small red onion, chopped
1/2 – 1 cup mushrooms, chopped
1 green pepper, chopped
1/2 cup chopped chives
2 TBLS finely chopped/minced garlic
1 med tomatoe, chopped
10 oz tomatoe sauce
4 TBLSP oregono (adjust, start w/3 also try italian herbs)
1/8-1/2 tsp salt (taste)
ground pepper (fresh best)
1/4 cup red wine

Cook pasta shells. While cooking pasta heat a large skillet with the water and
vinegar. When getting hot add the cubed eggplant, onion, chives, garlic, green
peppers, and mushrooms. Saute till soft (I sauted at fairly high heat for about
15-20 minutes stirring a lot. I like eggplant to be prettty). When done add
to the pasta along with the tomato sauce, oregano, salt, pepper and red wine.
stir and heat gently (on low). This was actually fairly easy to make, the only
time consuimg paret was peeling the eggplant and chopping veges.

Title: Nero Wolfe’s Yorkshire Buck
Categories: Cheese/eggs
Yield: 6 servings

1 tb Butter
1 lb Cheshire cheese, grated
1 c Ale (not beer)
7 lg Eggs
1/4 ts Salt
1 ts Dry mustard
2 ds Tabasco
6 sl Canadian back bacon
3 English muffins
2 tb Dijon mustard

Melt the butter in the top of a double boiler. Add the cheese and as it
begins to melt, add the ale slowly, stirring constantly. Beat 1 of the eggs
and add it, along with the salt, dry mustard, and Tabasco. Continue to stir
until the cheese is melted and the mixture is smooth. Lower the heat and
keep hot. Poach the remaining 6 eggs and keep them warm while you fry the
bacon on a griddle. Split and toast the English muffins and spread them
with a thin coating of Dijon mustard. Put the muffins on a serving plate,
pour on the cheese, and top with a slice of bacon, a poached egg, and some
more cheese. Serve as hot as possible. Run the muffins under a hot broiler
to glaze the tops, if you like.
(The Doorbell Rang)

Source: The Nero Wolfe Cookbook by Rex Stout
: The Viking Press, Inc.
: 625 Madison Avenue, New York, NY 10022
: ISBN 670-50599-4
: Library of Congress #72-75754
: 1973

—–

Title: Anise Molasses Brisket Braised in a Wok
Categories: Chinese, Beef, Ceideburg 2
Yield: 4 servings

1 sm Eggplant
2 lb Beef brisket, trimmed of
-excess fat
2 tb Peanut oil
1 Onion, finely chopped
1 tb Minced fresh ginger
1 tb Minced garlic
1/2 ts Crushed red pepper
6 Star anise
3 tb Soy sauce
1/4 c Dry sherry
2 c Beef broth
3 tb Dark molasses
Salt and pepper, to taste
8 Dried black fungus (tree
-ears)
1 Tomato, finely chopped
4 Scallions, sliced
1 ts Asian sesame oil

Here, beef brisket takes on an Asian flare. Slices of meat are
braised in an aromatic stock seasoned with star anise, soy sauce,
ginger, garlic, red pepper and dark molasses. As a final step,
pureed eggplant is stirred in, for flavor and thickening.

Pierce the eggplant several times with the tines of a fork. Place in
a preheated 400F oven and roast for 3 minutes, or until shriveled and
soft. Set aside. Slice the brisket against the grain into 1/4-inch
thick slices.

Heat the oil in a large wok or large deep skillet. When it begins to
smoke, add half of the beef and cook, stirring, until browned.
Remove and set aside.

Add remaining beef, and cook, stirring until browned. Remove and set
aside. Add the onion, ginger, garlic, crushed pepper, star anise and
soy sauce to wok and stir-fry for 10 seconds.

Return beef to wok, along with the sherry, broth and molasses. Stir
to blend and season with salt and pepper. Cover and simmer over low
beat for 50 minutes to 1 hour, until the beef is tender.

While beef is cooking, soak fungus in hot water to cover. When
swelled and softened, drain and rinse well; set aside.

Cut the stem end from the cooked eggplant. Split in half lengthwise
and scoop the flesh into a food processor or blender. Puree.

Add eggplant, drained fungus and tomatoes to beef and cook for 5
minutes longer. Stir in scallions and drizzle with sesame oil. Serve
with rice, if desired.

Serves 4.

PER SERVING: 445 calories, 38 g protein, 27 g carbohydrate, 19 g fat
(5 g saturated), 93 mg cholesterol, 916 mg sodium, 6 g fiber.

From an article Andrew Schloss in the San Francisco Chronicle,
11/18/92.

Posted by Stephen Ceideberg; February 23 1993.

MMMMM

IMPOSSIBLE BREAKFAST QUICHE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
1/2 c Bisquick
1/2 c Butter
1 1/2 c Milk
1/4 ts Salt
1 d Black pepper
1/2 c Sausage
4 oz Cheese, shredded

Cook and crumble sausage.

Preheat oven to 350. Blend all but cheese and meat
for 15 seconds in blender. Sprinkle with cheese and
meat on top. Bake 45 minutes. Cool for 5 minutes.

Source: unknown
Posted on GEnie by C.SVITEK [Cathy], Apr 21, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005

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Honey and Almond Scrub

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Dressings
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cold cream — small jar
1 tablespoon Honey
Slivered almonds

Whirl slivered almonds in a blender until they’re as fine as freshly
ground pepper. Mix with cold cream and add honey. Keep refrigerated.

– – – – – – – – – – – – – – – – – –

PAPAYA COOKIES

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c AM Amaranth Flour
1 c AM Unbleached White Flour
2 tb Dry milk
1 t Non-alum baking powder
1/8 ts Sea salt (optional)
1/3 c AM Unrefined Vegetable Oil
1/3 c Honey or maple syrup
4 tb Water
1/2 ts Vanilla or almond extract
Dried papaya
– (chopped into 1/2″ chunks)

Mix dry ingredients and liquids in separate bowls,
then combine and mix thoroughly. Drop spoonfuls of
batter on lightly oiled baking sheet, and press a
chunk of papaya into the center of each cookie. Bake
at 325 F. for 12-15 minutes. Cool on a rack before
serving. Makes about 18 cookies.

Source: Arrowhead Mills “Amaranth Flour” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Yankee Potato Salad With Dill

Recipe By : Nancy Jordan, Yankee Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Baldassari Salads And Dressings
Posted To Mastercook Group

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Medium Red Potatoes
1/2 Cup Mayonnaise
1/2 Cup White Vinegar
1 Tablespoon Coarse Mustard
1 Teaspoon Salt
Fresh Ground Black Pepper — To Taste
1/4 Cup Fresh Dill
2 Cups Steamed Broccoli Florets — In Bite Size Pieces

Place potatoes in a heavy sauce pan and add enough water to cover them
three-fourths of the way. Boil until tender but still firm, about 20
minutes. Drain.
Place mayonnaise in a large heat-proof bowl. Whisk in vinegar, mustard,
salt and pepper, then slice or chunk in the potatoes while they are still
hot. Stir frequently while cooling.
When salad is cool, add the dill. Refrigerate until chilled and toss with
the broccoli right before serving.

– – – – – – – – – – – – – – – – – –

NOTES : Lots of fresh dill, mustard, vinegar and mayonnaise. The secret is
to mix everything while the potatoes are hot. And to add a handful of
lightly steamed broccoli florets from the garden right before serving. This
tastes even better the second day.